This recipe is featured in the summer issue of Foodiecrush



INGREDIENTS:
serves 2-3 as a full meal, 4-5 as a side

charred corn & poblano:
1 poblano pepper
1 ear of corn, kernels sliced off the cob (about 1/2 cup)

cherry tomato pico:
1/4 c. sliced tomatoes (cherry)
1/2 lime (1-2 tablespoons)
1/4 c. sliced scallions, white and green, 2-3
a few pinches of salt

chipotle lime dressing:
1/4 c olive oil
1/4 cup fresh lime juice (about 1 lime)
1 teaspoon ancho chile powder
1 teaspoon chipotle chile powder
1 tablespoon agave syrup
salt, pepper, to taste

other salad components: 
red quinoa – 1 cup, cooked
2 cups arugula
1/2 cup cubed tofu (or meat or cheese of your choice)
1/2 c. cilantro
1/2 sliced avocado
tortilla strips from 1 tortilla, sliced, baked, salted

METHOD:
Roast the poblano pepper and char the corn. Place poblano under the broiler for 20 or so minutes, until blistered on all sides. (time will vary depending on the heat of your broiler). When it’s fully blistered, remove and place in a bowl and cover (not touching) with plastic wrap or at towel. Set aside for 15 minutes or so, until it’s cool enough to handle. Using your fingers, slide off the skin and remove the stem and seeds. Chop into roughly 1/4 inch pieces and place in a small bowl.

Toss corn kernels with a drizzle of olive oil and a pinch of salt. Roast corn kernels under the broiler for 4-5 minutes or until they just begin to blacken. Remove from oven, toss with chopped poblano and set aside.

In another small bowl, toss together cherry tomatoes, lime juice, scallions, and a few pinches of salt. Set aside.

In another small bowl, whisk together the dressing: olive oil, lime juice, ancho chile powder, chipotle powder, agave, salt and pepper. (It might tasted too tangy/spicy/sweet on it’s own… but remember that it will get diluted when you mix it with everything else). Set aside.

In a large bowl combine red quinoa, arugula, tofu and cilantro with the dressing. (you might not need all of the dressing, start with half and add more to your liking). Toss in the charred corn, chopped poblano and pico. Taste and adjust seasonings. Top with sliced avocado and tortilla strips and a squeeze of lime.


 
 
Knock out your fiber needs with cholesterol-lowering oatmeal! Just one serving of oatmeal (1/2 cup dry) has 2 grams of soluble fiber. According to the Mayo Clinic, 10 grams or more of soluble fiber daily decreases your total and LDL (bad) cholesterol. We’ve got tasty ways to get your day started right by enjoying high-fiber oatmeal. For each bowl, start with 1/2 cup of instant or dry oatmeal. Cook according to package directions, then add our delicious themed toppings.

•  Pumpkin Pie Oatmeal

You’ll definitely love the pumpkin flavor in this sweet bowl of oatmeal.

Ingredients: 
* 2 tablespoons fat-free vanilla yogurt
* 1 tablespoon pumpkin butter 
* 1/8 teaspoon pumpkin pie spice

Nutrition: 137 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 44 mg sodium, 27 g carb., 2 g fiber, 4 g pro.

•  Cheesy Hash Brown Oatmeal

This recipe is a staff favorite! The oats blend right in with the hash browns for a south-of-the-border taste.

Ingredients: 
* 1/4 cup cooked hash brown potatoes
* 2 tablespoons shredded Monterey Jack cheese 
* 1 tablespoon salsa

Nutrition: 244 cal., 11 g total fat (4 g sat. fat), 13 mg chol., 310 mg sodium, 29 g carb., 3 g fiber, 8 g pro.

•  Tropical Coconut Oatmeal 

Get whisked away to the tropics with a bet-you-never-tried-it combo of flavors in this oatmeal.

Ingredients: 
* 1 tablespoon macadamia nuts, chopped 
* 2 tablespoons toasted, shredded coconut 
* 2 tablespoons dried pineapple

Nutrition: 262 cal., 13 g total fat (6 g sat. fat), 0 mg chol., 54 mg sodium, 34 g carb., 4 g fiber, 5 g pro.

•  Hot Cocoa Oatmeal 

Think hot cocoa mix only goes a mug? We’ve re-envisioned it as an oatmeal topper.

Ingredients: 
* 1 tablespoon instant hot cocoa mix
* 2 tablespoons mini marshmallows

Nutrition: 221 cal., 3 g total fat (1 g sat. fat), 0 mg chol., 156 mg sodium, 44 g carb., 3 g fiber, 5 g pro.

•  Bacon & Salsa Oatmeal

This oatmeal recipe proves that you can still enjoy bacon on a heart-healthy diet if you eat it in moderation.

Ingredients: 
* 1 strip chopped, cooked bacon
* 2 tablespoons reduced-fat cheddar cheese
* 2 tablespoons diced tomato
* 1 tablespoon sliced green onion

Nutrition: 172 cal., 8 g total fat (3 g sat. fat), 17 mg chol., 295 mg sodium, 16 g carb., 2 g fiber, 10 g pro.

•  Blueberry Nut Oatmeal 

No pancakes here! Transition traditional flapjacktoppers into oatmeal flavor-boosters. 
Ingredients: 
* 1/4 cup blueberries 
* 1 tablespoon chopped walnuts 
* 1 tablespoon maple syrup

Nutrition: 204 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 7 mg sodium, 34 g carb., 3 g fiber, 4 g pro.

•  Apple Crisp Oatmeal 

Crisp apples, granola, and almonds put bite in your oatmeal bowl.

Ingredients:
* 1/2 cup chopped apple 
* 2 tablespoons low-fat granola 
* 1 tablespoon chopped almonds 
* 1/8 teaspoon apple pie spice

Nutrition: 200 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 40 mg sodium, 34 g carb., 5 g fiber, 6 g pro.

•  Peanut Butter Cup Oatmeal

A dab of peanut butter and a sprinkle of chocolate chips are all you need to jazz up your oatmeal.

Ingredients:
* 1 tablespoon creamy peanut butter 
* 1 tablespoon mini chocolate chips

Nutrition: 257 cal., 14 g total fat (5 g sat. fat), 0 mg chol., 78 mg sodium, 27 g carb., 3 g fiber, 8 g pro.

•  Turtle Sundae Oatmeal 

Pure indulgence, this sweet treat hardly seems like another boring oatmeal breakfast.

Ingredients:
* 1/4 cup fat-free whipped dessert topping 
* 2 tablespoons pecans 
* 1 tablespoon sugar-free caramel dessert topping

Nutrition: 252 cal., 12 g total fat (1 g sat. fat), 0 mg chol., 45 mg sodium, 34 g carb., 3 g fiber, 4 g pro.

•  Trail Mix Oatmeal

Bring trail mix to your breakfast table by tossing the grab-and-go bits on your oatmeal.

Ingredients:
* 2 tablespoons mix dried fruit bits
* 2 tablespoons dry-roasted mixed nuts 
* 1 tablespoon flaxseed

Nutrition: 276 cal., 14 g total fat (2 g sat. fat), 0 mg chol., 18 mg sodium, 33 g carb., 6 g fiber, 8 g pro. Can’t get enough oats? Read on for even morerecipes that use this heart-smart whole grain.

 
 
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Green Smoothie - 1 cup baby spinach, 1 cup kale, 1 pear, 1 ½ cup of orange juice, and 1 frozen banana.

Chocolate Peanut Butter – 2 TBL unsweetened cocoa powder, 2 TBL peanut butter, ½ banana, 1 cup almond milk, ice.

Mango Ginger — 2 cups frozen Mango, 1 cup frozen raspberries, 1 banana, ¼ cup chopped ginger, squeeze of lime, yogurt.

Strawberry Date — 1 date, 1 ½ cup frozen strawberries, 1 cup almond milk. Optional: 1 scoop protein powder or 1 TBL of flaxseed oil.